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Thread: Pickled Beets

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    Pickled Beets

    I think last year or the year before Onewolf asked me about how to make pickled beets. Unfortunately we already had all the work done, so this year I decided to take pictures of the process while we were making them. This is one way we make them, I hope you find interest in the process.

    First plant the beets in the spring time when the soil is still cool. I prefer Detroit Red variety, but you may have your own favorite for your area.

    Here is the receipt:

    Pickled Beets

    3 tbsp pickling spice ( see below for making your own )
    2 1/2 cups cider vinegar
    1 cup water
    1 cup raw sugar ( you can use white sugar, but we prefer raw sugar )
    10 cups prepared beets ( will explain how to prepare them below )


    Pickling Spice

    1 cinnamon stick 10 cm long
    5 bay leaves crushed
    2 tbsp mustard seed
    1 tbsp whole allspice
    1 tbsp juniper berries
    1 tbsp coriander seeds
    1 tbsp whole black pepper corns
    1 tbsp ground ginger
    1 tbsp dill seeds
    2 tsp cardamom seeds
    2 tsp hot pepper flakes
    1 tsp whole cloves

    To Prepare Beets

    Harvest the beets when the soil is somewhat damp but not wet and cut the tops leaving about 2 inches of the stems, do not cut the tap roots as it will make then bleed.

    Next you can either store your beets in a cool, dry, dark place until you are ready or you can process them now. To process them scrub the beets with cool water and a veggie brush. Then you cook the beets whole until they are just soft on the outside and still hard in the center.

    I will post the rest of the process later as the day unfolds.
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    Life is like a fire hydrant- sometimes you help people put out their fires, but most of the time you just get peed on by every dog in the neighborhood.

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    Preparing the beets continued

    After you have boiled the beets about twenty minutes or so you need to shock them in a cool water bath. This will make the skins come off real easy. It is at this time you want to cut the tops( stems) and the tap root off. You will want to only let the beets cool enough to just handle them, so toughen up and be prepared to hold some hot beets while you remove the skins.

    Next you need to prepare your pickling solution by first placing the pickling spices in a cheese cloth bag.

    To be continued later....
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    Life is like a fire hydrant- sometimes you help people put out their fires, but most of the time you just get peed on by every dog in the neighborhood.

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    Beet Saga continues

    The pickled beet saga continues with yet another few steps in the process.

    In a separate pan add vinegar, raw sugar, water, and bag o spice. Bring this mixture to slow boil to dissolve the sugar.

    While the vinegar/spice mixture is heating slice the larger beets and leave the smaller ones whole. Once sugar is dissolved in the vinegar mixture pour the mixture over the beets and continue to cook another 20 to 30 minutes.

    ( note on pictures: we are making seven times what the recipe calls for, the pictures may not match the size proportions)
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    Life is like a fire hydrant- sometimes you help people put out their fires, but most of the time you just get peed on by every dog in the neighborhood.

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    Now that we have cooked the beets we hot pack them in pint( 1/2 liter) Ball mason jars that have been sterilized and add the sterilize lids and rings.Make sure you wide the rims with vinegar, as to get a good seal.

    Then we place the hot jars in a steaming pressure canner and pressure can for 30 minutes at 10 lbs. pressure. Follow the instructions on your pressure canner as they are all different. Cool according to instructions of your canner.

    Now the beets are ready to be stored for a very, very, long time.
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    Life is like a fire hydrant- sometimes you help people put out their fires, but most of the time you just get peed on by every dog in the neighborhood.

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    The End of the Pickled Beet Saga

    Oh I forgot, now you can also eat the beets.

    Thank You For Reading and Good Appetite

    Please ask any questions or if you did not understand anything.
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    SpearBrave,


    I haven't eaten beets since my mother told me "Eat your damn beets"!
    That was over 40 years ago and I have never eaten a beet since. However I have gardened for almost as long as it has been since I ate my last beet. I am also into canning as my electricity goes out here on the farm for 2-3 days every summer and every winter. And for long term food storage in the freezer is undependable. Also as I get older {59} hell, I can eat anything, even beets! And whereas this years disability check goes for home and car repairs, next years goes for poultry coop construction materials. The next year after that a 3 pt hitch tiller for my tractor as my 1974 I.H. tiller wore out. So when I can till my 30' x 120' garden again I will plant me some damn beets! Plant them and pickle them and can them and then eat them!

    And I appreciate the information as your pickled beets do look good!


    Thank you...


    Jack the Knife

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    I love pickled beets. Years ago I had a community garden plot and one summer grew chioggia, golden, and cylindra. Another summer I had two (small crops) of, I believe, Detroit dark red. To me there's something off about the taste of golden beets, but most people seem to like them. If I had the space and sun I'd grow them again. The ones at the store are canned in India and usually some of the skin is still present and there are always the some woody upper part of the beet.

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